Crab Cakes with Cucumber and Jicama Salad (7 )
Easy
All the flavor and appeal of gourmet crab cakes over a salad or pasta, without the carbs and mayo!
Prep
Cook
| Category: | Ideal Protein Main Dishes |
Ingredients
For
2
Serving(s)
Crab Cakes:
| 6 oz. lump crab meat, squeezed very well of any excess water |
| 2 tsp. avocado oil |
| 1 Tbsp. Ideal Protein Broccoli Cheddar Soup Mix |
| 1/2 tsp. hot mustard |
| 1 Tbsp. fresh, chopped dill |
| hot sauce, to taste (if desired) |
Salad:
| 1/8 tsp salt |
| 1/2 lemon juiced, plus a wedge for serving |
| 1 cup jicama, peeled and spriralized |
| 1 cup English cucumber, spiralized |
Crab Cakes with Cucumber and Jicama Salad Directions
- Mix crab meat, broccoli soup mix, mustard and dill together. Chill in the refrigerator for 20 minutes to overnight to ensure they stay together when baked.
- Toss salad ingredients together and set aside.
- Preheat oven to low broil. Line a baking sheet with aluminum foil. Brush with avocado oil.
- Pack half of the crab cake mixture tightly into a disk shape. Place on aluminum foil and repeat with the remaining mixture.
- Broil for 10 min. The tops should be golden brown and crispy. Serve with salad, lemon wedge and optional hot sauce if desired.
